Cassilly, Joan P.

uncg

There are 3 item/s.

TitleDateViewsBrief Description
Acceptability of selected convenience chicken products 1974 97 This study was undertaken to determine the acceptability of selected convenience chicken products to older individuals, and to compare the acceptability scores obtained from older individuals with scores from persons representing the general public. ...
A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film 1974 79 The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin retention, and shear force values of retail cuts of turkey, beef, and pork. The hypotheses tested wer...
Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film 1974 73 Palatability, tenderness, and vitamin (thiamine, riboflavin, and vitamin Bg) retention of institutional cuts of meat and poultry cooked in the convection oven in nylon ovenproof film or cooked uncovered were studied. Six replications of two similar r...